Cinnamon Lady Okra

Name: Cinnamon Lady Okra
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 3 servings
Ingredients: 12 medium-sized young Okra; 1/2 teaspoon roasted sesame oil; 1/2 teaspoon cinnamon powder; 1 1/2 tablespoon soy sauce as to your taste; 1/2 of a lemon juice; 2 tablespoon yogurt (or coconut cream; optional); nutmeg (optional)

Por Dada Shivananda

Cinnamon Lady Okra – A Delightful Twist on a Classic Vegetable

Here's a delicious dish featuring cinnamon and yogurt or coconut cream, which can also be paired with other vegetables and cheese. Having explored markets around the world, I find it fascinating how different cultures tell their stories through food. In Asia, this vegetable is called Okra, known in the West as Lady Fingers, and in South America, it goes by the name Kiabo. Surprisingly, many people dislike okra, but with the right preparation, it can be transformed into a dish bursting with flavor.

Having prepared okra countless times for friends—many of whom initially refused to try "lady fingers"—I've witnessed a common pattern. Once the dish is on the table, curiosity takes over, and after just one bite of Cinnamon Lady Okra, even the most skeptical okra critics become fans. The blend of sweet cinnamon, savory soy sauce, and zesty lemon juice makes this recipe irresistible, even for kids.

The Secret to Cooking Okra Without the Sliminess

One of the main reasons people avoid cooking okra is its natural sliminess when cut and heated. However, when lightly sautéed whole, the mucilage (a gel-like substance also found in Aloe Vera) stays inside the pod, eliminating the gooey texture while preserving the vegetable's rich nutrients. The key is not to cut the pod—instead, cook it whole to fully enjoy its health benefits.

When okra is chopped and added to stews, the mucilage thickens the dish, giving it a natural viscosity. This thickening effect is due to exopolysaccharides and glycoproteins, which contribute to okra's unique texture and health benefits.